Chocolate Fudge Brownie Ice Cream Cake

Name: Chocolate Fudge Brownie Ice Cream Cake
Prep time: 1 h 7 min
Cook time: 22 min
Total time: 1 h 29 min
Yield: 12 servings
Cuisine: American
Ingredients: ½ cup (1 stick) (113 g) unsalted butter, cut into 1-inch pieces, plus a little extra for greasing the pan; 4 oz (113 g) semisweet chocolate (60% cacao), finely chopped; ¾ cup (150 g) granulated sugar; 2 whole (100 g) large eggs, at room temperature; 1 tsp (5 ml) pure vanilla extract; ½ cup (60 g) all-purpose flour, spooned into the cup and leveled; 3 tbsp (16 g) unsweetened cocoa powder, sifted if lumpy; ½ tsp (3 g) fine sea salt; 1 quart (946 ml) vanilla ice cream, frozen solid, to be softened for 10 minutes before spreading; 1 quart (946 ml) chocolate ice cream, frozen solid, to be softened for 10 minutes before spreading; 1 cup (320 g) thick hot fudge sauce, at room temperature, spoonable but not runny; divided into ½ cup, ¼ cup, and ¼ cup; 1½ cups (360 ml) heavy whipping cream, very cold, straight from the fridge; ¼ cup (30 g) powdered sugar; 1 tsp (5 ml) pure vanilla extract; 1 oz (28 g) semisweet or dark chocolate bar, shaved into curls with a vegetable peeler (optional)

From the MyKitchenBank Kitchen

A chewy homemade brownie base topped with hot fudge, a thick layer of vanilla ice cream, a second ribbon of fudge, chocolate ice cream, and a cloud of whipped cream. It's built in a springform pan, freezes until sliceable, and is easy to make a few days ahead.

Prep: 1 hr 7 min
Cook: 22 min
Wait: 7 hr 15 min
Total: 8 hr 44 min
Makes: 1 cake, 9 inches (23 cm), 12 slices

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Ingredients

12 servings

For the brownie base
½ cup (1 stick) (113 g) unsalted butter, cut into 1-inch pieces, plus a little extra for greasing the pan
4 oz (113 g) semisweet chocolate (60% cacao), finely chopped
¾ cup (150 g) granulated sugar
2 whole (100 g) large eggs, at room temperature
1 tsp (5 ml) pure vanilla extract
½ cup (60 g) all-purpose flour, spooned into the cup and leveled
3 tbsp (16 g) unsweetened cocoa powder, sifted if lumpy
½ tsp (3 g) fine sea salt
For the ice cream layers
1 quart (946 ml) vanilla ice cream, frozen solid, to be softened for 10 minutes before spreading
1 quart (946 ml) chocolate ice cream, frozen solid, to be softened for 10 minutes before spreading
1 cup (320 g) thick hot fudge sauce, at room temperature, spoonable but not runny; divided into ½ cup, ¼ cup, and ¼ cup
For the whipped cream topping
1½ cups (360 ml) heavy whipping cream, very cold, straight from the fridge
¼ cup (30 g) powdered sugar
1 tsp (5 ml) pure vanilla extract
1 oz (28 g) semisweet or dark chocolate bar, shaved into curls with a vegetable peeler (optional)

Equipment (10)

9-inch (23 cm) springform pan, at least 2¾ inches (7 cm) deep
Parchment paper
Medium saucepan and heatproof spatula
Whisk
Wire cooling rack
Offset spatula or the back of a spoon
Stand mixer or hand mixer with a large chilled bowl
Piping bag with a large star tip (optional)
Long sharp knife and a tall glass of hot water for slicing
Plastic wrap

Steps

Before you start

Plan ahead: most of the time is freezing. The cake needs about 5 hours of freezer time before the topping, plus 30 minutes after. It is best made the day before serving.
Clear a level freezer shelf that fits a 9-inch (23 cm) pan, at least 4 inches (10 cm) tall, so the cake can freeze flat.
Use a full-fat, firm ice cream sold in cartons. Very airy or low-fat ice creams melt fast and slice poorly.
Use a thick, spoonable hot fudge sauce, not thin chocolate syrup. Bring it to room temperature before using, or warm it only until pourable and then cool it completely.

1
Prepare pan and ovenOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan, and line the bottom with a round of parchment.
- Set the pan on a baking sheet to catch any drips if the seal is imperfect.
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Ready when: Pan is greased and lined, oven is fully preheated.
Tip: Wait for the oven to fully preheat so the thin brownie bakes evenly.
2
Melt butter and chocolate
- Combine the 113 g butter and 113 g chopped chocolate in a medium saucepan over low heat.
- Stir constantly with a heatproof spatula until completely melted and smooth, about 4 minutes.
- Remove from heat and let cool for 5 minutes so it won't scramble the eggs.
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Ready when: Mixture is glossy and smooth with no visible chocolate pieces, and is warm, not hot, to the touch.
Tip: If the chocolate begins to look dull or grainy, pull the pan off the heat immediately and stir.
3
Mix brownie batter
- Whisk the sugar into the cooled chocolate mixture until combined.
- Whisk in the eggs one at a time, then the vanilla, beating for about 1 minute until the batter is glossy and slightly thickened.
- Sift or stir the flour, cocoa and salt together, then fold into the batter with a spatula just until no dry streaks remain.
- Scrape into the prepared pan and spread to the edges in an even layer.
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Ready when: Batter is thick, glossy and evenly dark with no flour streaks.
Tip: Stop folding as soon as the flour disappears; overmixing makes the brownie tough and cakey.
4
Bake the brownieOven 350°F / 175°C
- Bake at 350°F (175°C) for 20 to 22 minutes, until the top looks set and slightly crackly, the edges are just pulling from the pan, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
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Ready when: Toothpick shows a few moist crumbs; center is set and the edges are slightly pulling away.
Tip: Don't overbake; the brownie firms up more in the freezer, and you want it fudgy and easy to cut.
5
Cool brownie completely
- Set the pan on a wire rack and cool for 60 minutes, until the brownie is completely room temperature to the touch.
- Leave it in the pan with the springform ring closed.
- Do not add ice cream to a warm brownie, or it will melt.
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Ready when: The bottom of the pan feels cool, not warm.
Tip: To speed it up, move the pan to the fridge after the first 30 minutes.
6
Add fudge and chill
- Spoon ½ cup (about 160 g) of the room-temperature hot fudge over the cooled brownie.
- Spread it in an even layer to ½ inch (1 cm) from the edge with an offset spatula.
- Freeze, uncovered, for 20 minutes until the fudge is firm and no longer sticky.
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Ready when: Fudge is firm when touched lightly and doesn't smear.
Tip: Warm fudge will melt the vanilla layer, so be sure it is cool before spreading.
7
Layer the vanilla ice cream
- Let the vanilla ice cream sit on the counter for 10 minutes until it's soft enough to spread but still holds its shape, like thick frosting.
- Scoop it onto the fudge in large spoonfuls, then press and spread to the edge of the pan with an offset spatula, making a flat, even layer about 1 inch (2.5 cm) thick.
- Freeze for 60 minutes until the surface is firm.
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Ready when: Surface is firm and doesn't dent when pressed lightly.
Tip: Press the ice cream firmly against the pan sides to avoid air gaps that show when the cake is sliced.
8
Add fudge and chocolate layer
- Spread ¼ cup (about 80 g) hot fudge in a thin layer over the firm vanilla ice cream.
- Soften the chocolate ice cream for 10 minutes on the counter, then spread it over the fudge in an even layer to the edges, smoothing the top.
- Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or overnight, until completely solid.
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Ready when: The top is rock-hard and doesn't give when pressed.
Tip: If the vanilla layer has softened, refreeze for 15 minutes before adding the chocolate so the layers stay distinct.
9
Whip the cream
- Chill a large mixing bowl and the whisk or beaters for 10 minutes in the freezer.
- Add the cold cream, powdered sugar and vanilla, and beat on medium-high speed for 2 to 3 minutes until the cream forms stiff peaks that hold their shape when the beaters are lifted.
- Don't beat past this point, or it will turn grainy.
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Ready when: Stiff peaks stand upright with no slumping when the whisk is lifted.
Tip: Stop whipping the moment peaks are stiff; overwhipped cream turns buttery.
10
Unmold and decorate
- Remove the plastic wrap.
- Run a thin knife dipped in hot water around the inside of the pan, then unclasp and lift off the springform ring.
- Leave the cake on the pan base, or slide it onto a serving plate.
- Pipe or spread the whipped cream over the top.
- Drizzle with the remaining ¼ cup (about 80 g) hot fudge, which you can warm for 10 seconds in the microwave until pourable but not hot.
- Top with chocolate shavings, if using.
- Freeze for 30 minutes to set the topping.
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Ready when: Whipped cream is firm and the fudge drizzle is set.
Tip: Work quickly; if the sides begin to soften, return the cake to the freezer for 10 minutes before decorating.
11
Slice and serve
- Dip a long sharp knife in a tall glass of hot water and wipe it dry.
- Cut the cake into 12 slices, re-heating and wiping the knife between each cut.
- Serve right away, or let the slices stand for 3 minutes for a softer bite.
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Ready when: Slices come away with clean edges and distinct layers.
Tip: A hot, dry knife makes much cleaner cuts than a cold one.

Good to know

Tips

Use a firm ice cream and soften it only until spreadable. If it becomes soupy, refreeze for 15 to 20 minutes before spreading.
Freeze each layer until firm before adding the next, so the layers stay neat and distinct.
Let the cake stand for 3 minutes at room temperature before serving; it will be much easier to cut and creamier to eat.
To make the cake look sharper, wrap a strip of parchment around the sides before slicing and warm the knife between cuts.

Make ahead

"Make the cake through step 8 up to 5 days ahead; keep it wrapped tightly in the pan in the freezer. Whip the cream and decorate (steps 9 and 10) up to 1 day before serving. The brownie layer alone can be baked, cooled and wrapped up to 2 days ahead at room temperature."

Storage & reheating

Freezer: cover the finished cake tightly with plastic wrap, or store it in a cake carrier, for up to 1 week; after that the ice cream may develop ice crystals. Wrap individual slices in plastic and place in a freezer bag for up to 2 weeks. No refrigerator storage and no room temperature storage. Serve straight from the freezer; let slices stand for 3 minutes for a softer texture. Do not refreeze melted cake.

Substitutions

vanilla ice cream → coffee, mint chocolate chip or salted caramel ice cream. Use any firm, full-fat ice cream; keep the same quantity of 1 quart (946 ml).
chocolate ice cream → cookies and cream or peanut butter ice cream. Swap 1:1 by volume; chunkier ice creams may be harder to spread smoothly.
thick hot fudge sauce → thick dulce de leche or salted caramel sauce. Use the same 1 cup (about 320 g) in total; make sure it is thick and fully cooled.
all-purpose flour → 1:1 gluten-free baking flour. Use the same weight (60 g) for a gluten-free brownie base; the texture will be slightly more crumbly.